ANALYSIS OF TASTE QUALITY OF COFFEA ARABICA L. IN SEVERAL ALTITUDES AT GAYO LUES DISTRICT

The quality of arabica coffee taste is determined by varieties, altitude, land cultivation, fermentation, drying, roasted, brewed, and potassium content in the seeds. This study aims to find out the Arabica coffee taste in Gayo Lues district planted on different characteristics of land morphology. The plant sampling was collected and determined by altitude places, different slope, similar varieties, similar age, and similar land cultivation. The total sample was observed from 3-5 plants of Arabica Coffea L. seeds in every unit observation. Parameter of observation was Arabica coffee taste in each altitude places. Variables of Arabica coffee taste that observed were aroma, flavor, after taste, acidity, body, balance, uniformity, clean cup, sweetness, overall, defect, and total score. One of the variables of determinant taste was altitudes place. The best taste was obtained from observation land unit (LU) 21 in scoring 83,75. The research results indicated that there was a positive relationship between altitude place and potassium content to Arabica coffee taste.